Author :: Mrs Liz
Category :: Soups/Stews (hot & cold)
Ingredients ::
- 2 (16-ounce) cans chickpeas, drained
- 1 (14-ounce) can light coconut milk
- 1 cup low-sodium chicken broth
- 1/2 cup prepared salsa
- 1-1/2 teaspoons garam masala*
- 1 teaspoon ground ginger
- 2 Tablespoons frozen apple juice concentrate
- 1/4 cup packed cilantro leaves
- Garnishes:
- 1/4 cup plain yogurt
- 1/4 cup thinly sliced green onions
- Note: "Garam masala is a blend of many Indian spices (national brands include McCormick and Spice Islands).
Serves 4
Takes about 15 minutes to make
Puree all ingredients except garnishes in a blender until smooth.
Pour mixture into a large saucepan or Dutch oven, and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 minutes.
Serve, garnishing each portion with 1 Tablespoon of yogurt and 1 Tablespoon of green onions.
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